• Harvest Cobb Salad

    by  • October 8, 2013 • main dishes, salad • 8 Comments

    The Classic Cobb Salad gets revamped with autumn flavors and ingredients! Chanterelles and sweet potatoes add a flavorful twist to this salad that’s not only a salad, but a main dish! 

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    The start of the fall season always makes me so happy. Since I grew up on a Caribbean island, the only season we had was summer! So the change of colors on trees, the smell of crisp air, the chilly breeze at night – everything about fall makes me smile! Even better, fall food is one of my favorite: sweet potatoes, pumpkin, mushrooms, apples, pears, and lots of spices, oh my!  So to slowly ease you into the best season of the year, I made you this Harvest Cobb Salad. Packed with great textures and flavors, this might just be my favorite salad!

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    Start by choosing your greens and dressing. We went with crunchy, crisp romaine lettuce, chopped. For the dressing, my best friend gave me a great idea! Initially wanting to make a creamy pumpkin dressing but to then realize I had run out of pumpkin puree, she suggested a Maple Vinaigrette. For this salad, we chopped 2 heads of romaine lettuce and made just enough dressing. You can easily double this recipe to serve more! Whisk together:

    3 tablespoons California Olive Ranch Miller’s Blend extra virgin olive oil

    2 tablespoons pure Vermont maple syrup 

    1 tablespoon B.R. Cohn 25 year balsamic vinegar

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    Add some plump grape tomatoes. I know, I know, tomato season is over. Well, you can still find some pretty good tomatoes in the grocery store. Typically, I’d recommend to season them, but with all the layered flavors of this salad, I recommend against it. Slice ‘em in half and you’re good to go!

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    Next up, chopped hard boiled eggs. Please please, don’t make hard boiling eggs harder than it should be. I’ve seen people go crazy over-sharing the “peel an egg in 10 seconds” video. Let’s start by saying that peeling an egg with YOUR HANDS should not take you more than 10 seconds. Check out my post on how to cook perfect hard-boiled eggs.

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    And now, a key ingredient: olive oil roasted chanterelle mushrooms. These were the last of the three-pound extravaganza of chanterelles I bought while in Seattle. I wish I could say I made some awesome chanterelle recipes, but honestly? I ate them either roasted in olive oil or pan sautéed in butter. For this salad, you want to roast them. Simply chop the mushrooms, drizzle some olive oil and roast at 350F for 20 minutes. For extra flavor, finish with a fresh grating of nutmeg!

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    And to make it a full meal, we need some chicken. Simply chop a chicken breast or two and throw in a hot skillet with a drizzle of oil and season with salt and pepper. Cook through and add to your salad while warm.

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    And don’t forget the sweet potatoes! Simple enough, peel and cube a sweet potato. Melt some butter over medium heat and cook the sweet potatoes until caramelized. Halfway through the cooking, I add a splash of water to help create some steam and cover the sweet potatoes for even cooking.

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    Thick-cut bacon cannot be left out! Cook up some bacon by throwing it in a pan into your oven at 350F. No splatters or mess, baking your bacon in the oven is the best way to go. Cook until crispy and chop!

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    And to finish it all off, crumble some blue cheese and sprinkle with nuts! And talking about nuts, I used these Sahale Snacks “Almonds with Cranberries, Honey + Sea Salt” – the crunch was perfect and the flavors paired perfectly! Plus the added cranberries improved the overall fall theme of the salad.

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    Harvest Cobb Salad

    Prep Time: 30 minutes

    Cook Time: 30 minutes

    Total Time: 1 hour

    Yield: 6 servings

    A twist on the classic Cobb Salad with autumn ingredients!

    Ingredients

    • 2 heads romaine lettuce, chopped
    • maple vinaigrette, to taste
    • 1 cup grape tomatoes, sliced in half
    • 3 eggs, hardboiled and chopped
    • 1 cup chanterelles, chopped and roasted
    • 2 boneless, skin-less chicken breast, chopped and cooked
    • 1 sweet potato, peeled, cubed, and sautéed
    • 4 strips bacon, cooked and chopped
    • 1/4 cup crumbled blue cheese (optional)
    • 1/4 cup nuts (optional)

    Instructions

    1. Toss romaine lettuce with maple vinaigrette. Place on the bottom of a large bowl or dish.
    2. Layer with tomatoes, eggs, chanterelles, chicken breast, sweet potato, and bacon.
    3. Top with blue cheese and nuts. Serve chilled or room temperature.
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    8 Responses to Harvest Cobb Salad

    1. October 17, 2013 at 1:27 pm

      What a beautiful salad. Love the colors. They are so vibrant, and you know what they say. You eat first with your eyes. :)

    2. October 8, 2013 at 4:59 pm

      Love the colorfulness of this salad! Such a great recipe for the fall : )

    3. October 8, 2013 at 11:22 am

      Okay, this a sign for sure. I have watched, read, and drooled over cobb salad for over a week now. I love your addition of sweet potato, so unique and fun! Gorgeous, Hugs, Terra

    4. October 8, 2013 at 10:40 am

      WOW! That seriously looks amazing! I CANNOT WAIT to make this! THANK YOU, THANK YOU, THANK YOU for sharing!!

    5. October 8, 2013 at 10:24 am

      Yum, Marnely, that looks so delicious! I’ve never had a Cobb salad but I’ve heard about them often in the American blogosphere. Love the addition of the blue cheese and nuts. Definitely going to try this soon! xx

    6. October 8, 2013 at 9:43 am

      I’m off to the grocery store and have added this all to my list!! I am totally making it for lunch. Thanks for sharing!

    7. October 8, 2013 at 8:59 am

      This salad looks so good! I love the addition of the sweet potato. I might have to cut down the portion a little :)

    8. October 8, 2013 at 8:24 am

      Oh. My. Goodness. This looks amazing!! I LOVE a good Cobb Salad and this looks beyond good… Mouthwatering!!
      Definitely pinning and sharing THIS delicious salad recipe!
      Thank you.

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